Sándwich Cubano Recipe

Name: VIP CUBAN CUISINEs Sándwich Cubano Recipe
Cook time: 1 h
Total time: 1 h
Yield: 2 servings
Cuisine: Cuban
Ingredients: 1 whole Cuban bread or soft baguette; 8 oz Deli-style roasted pork (mojo-marinated preferred), thinly sliced; 4 oz Honey baked ham, thinly sliced; 6 slices Swiss cheese, sliced; 6 slices Dill pickles, thinly sliced lengthwise; 2 tbs Yellow mustard; 2 tbs Unsalted butter, softened; 1.5 lb Pork shoulder (boneless); 1 cup Fresh orange juice; 0.25 cup Fresh lime juice; 2 tbs Olive oil; 4 cloves Garlic, minced; 1 tsp Ground cumin; 1 tsp Dried oregano; 1.5 tsp Kosher salt; 0.5 tsp Black pepper

Inspired by VIP CUBAN CUISINE

Time1h

Serves2

Make Sándwich Cubano Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Sandwich assembly

1 whole Cuban bread or soft baguette

8 oz Deli-style roasted pork (mojo-marinated preferred), thinly sliced

4 oz Honey baked ham, thinly sliced

6 slices Swiss cheese, sliced

6 slices Dill pickles, thinly sliced lengthwise

2 tbs Yellow mustard

2 tbs Unsalted butter, softened

Optional marinade and pork (if making pork at home)

1 1/2 lb Pork shoulder (boneless)

1 cup Fresh orange juice

1/4 cup Fresh lime juice

2 tbs olive oil

4 cloves Garlic, minced

1 tsp Ground cumin

1 tsp Dried oregano

1 1/2 tsp Kosher salt

1/2 tsp black pepper

Method

Optional: make mojo-marinated roasted pork

Prepare marinade

Whisk together orange juice, lime juice, olive oil, minced garlic, ground cumin, dried oregano, kosher salt, and black pepper in a bowl to make the mojo marinade.

Marinate pork

Place the pork shoulder in a zip-top bag or nonreactive container and pour the marinade over it. Refrigerate and marinate at least 4 hours, preferably overnight, turning occasionally so pork soaks evenly.

Roast pork

Preheat oven to 325°F (160°C). Transfer pork and marinade to a roasting pan, cover with foil and roast until internal temperature reaches 195°F (90°C) and meat is very tender, about 2.5–3 hours for 1.5 lb. Remove foil for last 20–30 minutes to brown lightly.

Shred and slice

Let pork rest 10–15 minutes, then shred or thinly slice to yield about 8 oz for sandwiches. Reserve juices to moisten meat if needed.

Assemble and grill sandwich

Prepare bread: Cut the Cuban bread horizontally to create top and bottom halves. If using a baguette, split lengthwise. Remove some interior crumb if bread is particularly thick so sandwich layers fit together well.

Spread mustard: Evenly spread about 1 tablespoon of yellow mustard on the inside of each half (top and bottom).

Layer ingredients: On the bottom half, layer half the Swiss cheese slices (3 slices). Top with all the thinly sliced roasted pork (about 8 oz), then the sliced ham (4 oz). Place the dill pickle slices evenly over the meat. Finish with remaining Swiss cheese slices on top of the pickles (this helps the pickles stick when pressed).

Close and butter: Place the top half of the bread over the assembled fillings. Spread the softened unsalted butter evenly on the outside of both bread surfaces (top and bottom).

Heat sandwich press or skillet: Preheat a sandwich press (panini press) or a heavy skillet/griddle over medium heat. If using a skillet without a press, have a heavy skillet or cast-iron pan ready to weigh the sandwich down (use foil-wrapped bricks or another skillet).

Grill: Place the sandwich on the grill or skillet. If using a press, close and press down firmly; cook until bread is golden brown and cheese is melted, about 3–5 minutes. If using skillet + weight, cook 3–4 minutes on the bottom until golden, then carefully flip and press, cooking another 3–4 minutes until cheese is melted and both sides are golden and crisp.

Rest and slice: Transfer the sandwich to a cutting board and let rest 1 minute. Slice the sandwich into 2 or 3 portions on the bias (diagonal) with a sharp knife so layers hold together.

Serve: Serve immediately while hot and cheese is melted.